Scones
Ingrediends:
Method:
- 325g self raising flour
- 25g pumpkin seed meal
- 2/3 cup lemonade
- 2/3 cup thickened cream
- extra flour for dusting
- extra cream for whipping
For light and fluffy scones, sift the self raising flour 3 times into a medium bowl. Add the pumpkin seed meal to flour. In separate bowl mix lemonade and cream together then add it to the flour mix. Gently fold in the liquid until combined (do not over stir so you keep as much air in as possible). Press mixture out onto floured bench to 3.5cm thickness and cut out rounds with 5cm cookie cutter. Place rounds onto floured baking tray and cook in 225° C for 12 - 15 minutes. Serve hot with jam and whipped cream.
- Vegetarian
